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Shallow Fried Colocasia Tuber (Maaddi Phodi)

maaddi phodi

Many tubers are used in Indian cuisine. They are full of carbohydrates and are easily digestible. Yam or suranagadde is known to many people. Maaddi – tuber from colocasia plant is the other popular tuber available here. This is a type of colocasia with slightly darker and thicker leaves. It is usually available after the rainy season or early winter. Farmers dig out the tubers when the leaves of the plant dry up. There are many verities of maddis – small and large sized ones. The portion connected to the leaves is soft and is used to prepare phodis. Rest of it is harder and is used to prepare bharth and randayi(sidedish). Many people use the leaves to prepare pathrode, alavatti or venti ganti)randayi.

Ingredients:
Maaddi slices
Salt
Asafoetida
Rava/Sooji
Chilli powder
Besan
Oil

Method:
Peel off the skin of maddi and make slices of the size of 3/4 cms thickness. Put them under water for about ten minutes.Remove them from water and sprinkle salt and asafoetida. Keep them aside for 10 – 15 minutes.
On a different plate, mix rava, chilly powder and besan. Roll the maaddi pieces in this mixture and put on the hot frying pan.
Spread 1-2 tea spn oil and cover the lid, let them cook. When they are fried, turn them upside down.
sprinkle some water and fry further.

PS: Some people get itching after touching the maddi. Before touching water, wash your hands with tamarind water. The portion of Maddi attached to the leaves is soft and should be used to prepare phodis.

Pictorial:maaddi phodi1

maaddi phodi2

maaddi phodi3

maaddi phodi4

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maaddi phodi

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{ 13 comments… add one }

  • Gauri February 28, 2012, 9:43 pm

    I just love this. We deep fry this and eat hot after sprinkling salt and chilli powder. In gujarati / hindi, it’s called Arvi / Arbi

  • Varsha Gaitonde February 28, 2012, 10:48 pm

    I prepare these phodis very often and they taste really yum…Thanks:-)

  • Snehal February 29, 2012, 12:19 am

    Nice website :) Is it what we call ” mudali’ in marathi. We make similar kind of dish using Potato “Batatyachi kaap” . We use rice flour instead of Besan. just like we use to fry the fish.This one looks nice and mouth watering …. Will definitely try it. Thank you.

  • Snehal February 29, 2012, 12:21 am

    hi , i meant the ‘root’ is called Mudali in marathi….

  • Vijayalaxmi February 29, 2012, 1:54 am

    This is my all time favorite, it always reminds me my Grand mother… but we dont use besan and rava,but this also tastes yum :-)..

  • Basantlal Nagdev February 29, 2012, 11:21 am

    Arbi is common name for this tuber. Boil in pressure cooker for 3 whistle. Remove and drop them in cold water. Remove skin and shape them like fish and shallow or deep fry….This is recipe for vegeterian fish. For eyes of fish use black pepper or clove.

  • Chaitali March 1, 2012, 2:56 am

    Very nice receipe.With the same ingredients we can use brinjal,sweet potatoe,bhendi,karela,beet root,drum sticks and tendli.They all taste so yummy.We often prepare this at home.

  • Archana March 4, 2012, 4:01 am

    Was recently introduced to this wonder they are really yummy.

  • Pallavi March 4, 2012, 9:16 am

    It’s something different!! This is a new Recipe for me. I look forward to trying it out.
    Thanx.

  • KP March 6, 2012, 6:43 am

    This is my favourite. But we dont get tender maddi in b’lore. Some of our relatives send it to us from native place( Honnavar).

    • Shilpa March 6, 2012, 8:25 am

      Have you tried Mangalore stores? You may get good maaddi there

  • Shveta Desai March 12, 2012, 4:06 am

    hey shilpa,
    can i suggest something? try rolling the kapas or phodi in tamarind-jaggery before rolling in rava-rice flour. they taste awesome, besides don’t taste that dry.
    shveta

  • Maayeka March 23, 2012, 12:31 am

    nice and crispy arbi .we also make something like this by boiling ,pressing and deep frying the arbi and then sprinkle masala on this.I have posted the recipe on my blog

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